Strawberry Basil Sorbet

Name: Strawberry Basil Sorbet
Prep time: 10 min
Total time: 24 h 15 min
Ingredients: 380 g (2⅔ cups) strawberries, hulled (fresh or frozen), very ripe; 2 Medjool dates, pitted; 1 tbsp pure maple syrup; 10 g (¼ cup + 3 tbsp) fresh basil leaves, plus a few small leaves to serve; 15 ml (1 tbsp) fresh lemon juice

Ripe strawberries blended with fresh basil, lemon and dates into a bright red sorbet. Fresh, fruity and a little peppery, with just a spoon of maple syrup.

Hands-on: 10 min
Freeze: 24 h
Program: Sorbet
Makes: 4 servings6 servings

Low calorie Vegan

Good forSummer Healthy

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Nutrition

Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 118 g), estimated

66kcal

0.8 gProtein

0.3 gFat

17 gCarbs

13 gSugar

78kcal

1 gProtein

0 gFat

20 gCarbs

16 gSugar

Whole tubpint: 311 kcal, 4 g protein467 kcal, 6 g protein (709 ml24 oz). No common allergens in the ingredients.

Ingredients

5 ingredients

Measure in

TubPint size

Tap an ingredient when it is in the bowl

443 of 473 ml664 of 709 ml

In the tubpintScale reads

380 g (2⅔ cups)610 ml (380 g)2⅔ cups (380 g)570 g (4 cups)920 ml (570 g)4 cups (570 g)strawberries, hulled (fresh or frozen)strawberries, hulled (fresh or frozen)strawberries, hulled (fresh or frozen)very ripe
222333Medjool dates, pittedMedjool dates, pittedMedjool dates, pitted
1 tbsp1 tbsp1 tbsp1½ tbsp1½ tbsp1½ tbsppure maple syruppure maple syruppure maple syrup
10 g (¼ cup + 3 tbsp)100 ml (10 g)¼ cup + 3 tbsp (10 g)15 g (⅔ cup)150 ml (15 g)⅔ cup (15 g)fresh basil leavesfresh basil leavesfresh basil leavesplus a few small leaves to serve
15 ml (1 tbsp)1 tbsp (15 ml)1 tbsp (15 ml)25 ml (1½ tbsp)1½ tbsp (25 ml)1½ tbsp (25 ml)fresh lemon juicefresh lemon juicefresh lemon juice

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Steps

If the strawberries are frozen, thaw them first. If the dates are firm, soak them in hot water for 10 minutes.
Blend 380 g strawberries610 ml strawberries2⅔ cups strawberries570 g strawberries920 ml strawberries4 cups strawberries, 2 Medjool dates2 Medjool dates2 Medjool dates3 Medjool dates3 Medjool dates3 Medjool dates, 1 tbsp pure maple syrup1 tbsp pure maple syrup1 tbsp pure maple syrup1½ tbsp pure maple syrup1½ tbsp pure maple syrup1½ tbsp pure maple syrup, 10 g fresh basil leaves100 ml fresh basil leaves¼ cup + 3 tbsp fresh basil leaves15 g fresh basil leaves150 ml fresh basil leaves⅔ cup fresh basil leaves and 15 ml fresh lemon juice1 tbsp fresh lemon juice1 tbsp fresh lemon juice25 ml fresh lemon juice1½ tbsp fresh lemon juice1½ tbsp fresh lemon juice for about 1 minute, until completely smooth.
Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
Expect it to look crumbly after the first spin. That is normal for a sorbet with this little sugar.
If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.

To serve: Top each serving with a few small fresh basil leaves.

My notes

Tips

No basil? Use 8 fresh mint leaves instead for a cooler, sweeter herb flavor.
Pale, out-of-season strawberries taste flat and sour. Frozen berries are picked ripe and often taste better in winter.
Leftovers: smooth the top flat, refreeze, then run Sorbet again before serving.

Texture not right?

Icy or crunchy Powdery or crumbly A hole down the middle

Check this recipe’s balance · All texture fixes

Why it works

Dates add natural sugar and fiber, so the sorbet spins smooth with only a spoon of syrup. Basil makes the strawberries taste brighter and more fragrant, and lemon keeps the red vivid.

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